Strawberry Jam

By rdhch

Ingredients

• 4 pints of strawberries
• 1/2 tsp. margarine
• 1 3/4 oz. pectin (1 package)
• 2 tablespoons lemon juice
• 7 cups sugar

Details

Servings 5

Preparation

Step 1

Wash the strawberries and hull them.
Chop and crush the hulled berries by hand or in a food processor. Measure five cups of crushed strawberries and put in a large pot. Stir in the margarine and pectin. Stirring constantly, bring to a full roiling boil over high heat. Stir in the sugar and add the lemon juice. Bring to a full, roiling boil again. Boil one minute, stirring constantly. Remove from heat. Skim off the foam.

Fill jars with jam, leaving 1/4" at the top. This is important as overfilling or underfilling can affect the seal. Use the jar funnel to fill the jars easily.

Remove air bubbles by sliding a nonmetallic spatula between the jar and jam and by pressing gently on the jam to release trapped air. Readjust to meet the required 1/4" left at the top, if necessary.

Wipe the jar rims. Cover the jar with the lids. Screw on the bands. Place each jar in your canner. The water should cover the jar by at least 1 inch. Process in a hot water bath for 10 minutes. (Note: This processing time is for 4 pints of strawberries. Adjust processing time based on the amount of strawberries).

After removing jars from canner, cool jars upright for 24 hours.

PRIOR TO MAKING JAM, STERILIZE JARS:
Wash jars, lids and bands with soap and water.Next, place the jars in the canner. Cover the jars with water and place over high heat. Simmer and then reduce heat. Do not boil. Keep the jars in the canner until you are ready to use.
Next sterilize jars by placing jar lids in a small saucepan. Cover lids with water. Bring to a simmer (do not boil) and keep lids hot until ready to use.Note: It's best to use new lids only, as old lids have lost some elasticity and sealing ability during the canning process.
Remove the jars from the hot water bath using the jar lifter. If you're using a stock pot, sturdy tongs will work to retrieve jars. Make sure you work slow and careful. Handle the hot jars with a damp dishrag or heat proof rubber baking mitt. Regular potholders may be too slippery for heavy, hot jars.